Recipe: Yummy Juicy venison burgers in a skillet

Juicy venison burgers in a skillet. Sprinkle the cooked side of the burgers with the salt, pepper, beer, and Worcestershire. See great recipes for Juicy venison burgers in a skillet too! The venison patties are first cooked in a pan.

You'll want to use canola oil to sear the burgers, or another oil that tolerates high heat. First and foremost, pan-cooked burgers require a frying pan or skillet. If at all possible, use a pan without a nonstick coating. You can have Juicy venison burgers in a skillet using 7 ingredients and 2 steps. Here is how you cook that.

Ingredients of Juicy venison burgers in a skillet

1. You need 2 pounds of ground venison.
2. You need 3 of egg yolks.
3. It's 3 tablespoon of left over bacon grease (i said they are juicy not healthy).
4. It's splash of soy sauce.
5. It's of seasoning salt.
6. It's of pepper.
7. You need of garlic.

This recipe doesn't work as well in a coated pan because the exterior doesn't develop the nice, crunchy layer this recipe is designed to produce. Other additional ingredients and equipment needed are: Ground meat Combine minced venison and beef in a bowl. Heat a large frying pan over medium heat. Place the burgers in the heated frying pan and sprinkle each burger with salt, black pepper, a dash of stout and a dash of Worcestershire sauce.

Juicy venison burgers in a skillet instructions

1. Mix bacon grease and rest of spices and egg yolks in the meat and make into patties about 1/2 inch thick.
2. Fry in skillet the one I used is pictured. 6 minutes on each side. If using the same pan I do add some oil in it to fry with because of how lean the meat is. A regular cast iron skillet you wouldn't need the extra oil probably. I DO NOT recommend using a non stick pan for this as they will not brown the meat and will dry them out faster.

TURN UP THE HEAT FOR YOUR CAST IRON SKILLET BURGERS. Coat the cast iron skillet with an oil that has a high smoke point, like avocado or coconut oil and then heat up the pan over medium-high heat. Since cast iron retains heat, turn down the element to medium-low once it's hot and your burgers are in. Venison cooks differently than a ground beef burger - But only a little bit, and it's because of the aforementioned lack of fat. Don't over-season the meat - This should be obvious, but don't go overboard with seasoning your venison burger meat. "Venison burgers are a staple in many a game cook's repertoire, but I actually rarely make burgers.